Chocolate dipped madeleines are perfect little sponge cakes, with a shell-like shape, dipped in dark chocolate.
Madeleines are so quintessentially French. Here in Paris, we eat them for breakfast, as a midday snack or for dessert. If you love madeleines, make these pumpkin madeleines next!
These are easier to make than they look. Once you’ve made them once, you are likely to want to make them again and again! Make sure to check out our collection of French cookies too.
To make these chocolate dipped madeleines, you will need :
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- Large eggs should be fresh and preferably, organic.
- Sugar
- Honey – a fruity or floral honey will work best.
- Flour
- Corn starch adds fluffiness.
- Baking powder will make the madeleines rise.
- Salted butter is a magical ingredient that makes everything more delicious.
- Dark chocolate should be high quality for best results.
- Sea salt (optional) – a little sea salt will only make these better.
- Sichuan pepper (optional) adds a little extra kick.
Madeleines come from the Lorraine region in North Eastern France. They date back to the 18th century and were originally made in metal shell shaped holds which you can still find in French antique markets.
We love making madeleines so much that we have a little madeleine told collection, including metal molds, ceramic molds and silicone molds. Today, people tend to use silicone holds most regularly. We recommend silicone holds because they make it easy to take the cooled madeleines out of the cold without losing the distinctive shell shape.
Tips to make chocolate dipped madeleines :
- Make sure your chocolate is fully melted before you begin dipping your madeleines in it.
- Use the best chocolate you can find for maximum flavor.
Related post : serve with our French hot chocolate
The consistency of freshly baked madeleines is similar to a sponge cake, yet slightly more compact. Sharing freshly baked madeleines with friends is the perfect way to create new memories and strengthen existing bonds.
In French there is a well known saying : “madeleine de Proust“. A “madeleine de Proust” is something that makes you nostalgic for the past or reminds you of a past memory. This could be a scent, flavor, sound or sensation that reminds you of the past.
Make these chocolate dipped madeleines your own by mixing things up a little :
- Add your favorite toppings to these madeleines. Some ideas? Sea salt, spicy pepper (our favorite is Piment d’Espelette), sprinkles or crushed nuts.
- Mix up the chocolate you use to add your own flair to these French madeleines. We love dark chocolate but you could absolutely make these chocolate dipped madeleines with white chocolate, milk chocolate or even a flavored chocolate.
You may need
- Madeleine mold – (these silicone molds are the easiest to use because you will be able to easily take them out of the mold and keep their cute, shell shape). They are also very simple to clean.
- Baking thermometer – to measure the temperature of the chocolate as you prepare it for dipping.
Chocolate Dipped Madeleines
Enjoy this classic French recipe for breakfast, as a midday snack or for dessert.
More Chocolate Recipes on AHK
- Moelleux au Chocolat
- Chocolate Galette
- Orange Chocolate Fudge
- Matcha Chocolate Popsicles
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- French Cookies
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Chocolate Dipped Madeleines
- Yield: For 16 madeleines 1x
Description
Chocolate dipped madeleines are perfect little sponge cakes, with a shell-like shape, dipped in dark chocolate.
Ingredients
For the madeleines
- 2 large eggs
- 3/4 cup of sugar
- 1 tbsp of honey (lemon)
- 1 cup of flour
- 1/4 cup of corn starch
- 2 tsp of baking powder
- 1 stick of salted butter
- 1 tbsp of extra butter (to butter the molds)
For the chocolate dip
- 1/2 lb of dark chocolate
- 1 pinch of sea salt (optional)
- 1 pinch of Sichuan pepper (optional)
Instructions
To prepare the madeleine batter
- Mix the eggs with the sugar and honey using the whisk attachment of your stand mixer.
- Whisk until the mixture becomes thick and fluffy (at least 5 minutes).
- Add the flour, corn starch, and baking powder – little by little.
- Heat the butter until it melts.
- Add the butter into the mix, while mixing slowly.
- Cover and refrigerate overnight.
To bake
- Preheat oven to 470°F (240°C).
- Butter the madeleine molds.
- Add a small tablespoon of batter into each madeleine mold.
- Bake for 4 minutes.
- Reduce the heat to 350°F (180°C) and bake for 6 more minutes.
- Remove from the oven and leave to cool.
Dipping chocolate
- Meanwhile, prepare the dipping chocolate.
- Heat the chocolate, use a double-boiler (also known as a “bain marie”) until it reaches 105°F (41°C).
- Remove from the heat. It will continue to increase slowly, until is reaches 115°F (46°C).
- If the chocolate’s temperature goes above 117°F (47°C°), mix very slowly using a spatula to cool the chocolate down. Don’t let the temperature of the chocolate go above 118°F (48°C)!
- Leave to cool until it reaches 81°F (27°C).
- Then reheat the chocolate to 88°F (31°C). Don’t let the chocolate surpass 90°F (32°C).
- Add the salt and pepper and mix slowly with a spatula.
- Pour it into a bowl.
- Dip each madeleine half way into the melted chocolate and leave to cool and harden.
Notes
Take your time preparing the chocolate to avoid heating it to quickly or too strongly!
Use a silicone madeleine mold for best results.
Use a baking thermometer to measure the temperature of the chocolate.
- Category: Desserts
- Cuisine: French
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